CHICKPEA, CHORIZO & SPINACH STEW
For a healthy, warming supper that takes little effort or time, you can't beat this simple one-pan dish
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
- Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.
Nutrition Facts : Calories 487 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 3.36 milligram of sodium
SPINACH LENTIL STEW
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.
SPANISH CHICKPEA AND SPINACH STEW
Spanish chickpea and spinach stew is a delicious, filling, vegan and gluten-free main meal that is easy and quick to make. Makes an ideal lunch or dinner.
Provided by Ania
Categories large plates
Yield serves 4
Number Of Ingredients 16
Steps:
- Heat up the oil in a large frying pan (ideally with a lid). Add chopped onion and fry on a low heat until almost translucent, stirring from time to time.
- Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
- Add all the ground spices to the fried onion and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
- Add tomato paste to the pan and stir it into the onion and garlic mixture.
- Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan, salt and half of the sugar. Let the sauce thicken by simmering it on a low heat with no lid on. Give the sauce a good stir from time to time.
- Once the sauce thickens, taste it and season with some black pepper and more sugar if needed. I used 3 tsp of sugar in this recipe as my tomatoes were quite tangy, but you may not need as much.
- Stir in cooked chickpeas and let them warm through. Now add in the spinach and place the lid on to let spinach wilt and cook in the steam. If you are not in a rush, you can gently pan-fry the spinach in a little olive oil and garlic separately and then add it to the dish, but that's optional.
- Serve over rice, sprinkled with toasted almonds and fresh parsley.
Nutrition Facts : Calories 339.18 calories, Carbohydrate 43.15 grams, Cholesterol 0.44 milligrams, Fat 13.84 grams, Fiber 10.36 grams, Protein 13.26 grams, SaturatedFat 1.57 grams, Sodium 542.23 milligrams, Sugar 15.29 grams, TransFat 0 grams, UnsaturatedFat 12.27 grams
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
LENTIL STEW WITH SPINACH AND POTATOES
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.
Categories Soup/Stew Leafy Green Potato Vegetarian Spinach Lentil Fall Winter Healthy Vegan Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
- Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
CREAMY SPINACH-ARTICHOKE CHICKEN STEW
This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
- Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
- Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
- Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
- Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
- Divide the stew among bowls, and top with scallions and Parmesan.
CHICKPEA AND SPINACH STEW
"Tomato, golden raisins and saffron transform canned chickpeans in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel." Recipe from Food & Wine and was one of their 30 Best Fast Recipes Ever. Recommends serving it with warm, crusty bread. You can also top it off with a spoon of brown rice or some sliced chicken breast for the meat lovers in your family. NOTE: This can also be made in a crockpot by simply adding all ingredients (except the water and oil) into the crockpot and cooking 2 hours on high.
Provided by januarybride
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pour the water into a large deep skillet and bring to a boil.
- Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
- Using the flat side of a large knife, mash the garlic to a paste with salt and saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
- Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
- Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
Nutrition Facts : Calories 468.4, Fat 16.6, SaturatedFat 2.2, Sodium 701, Carbohydrate 70.4, Fiber 13, Sugar 13.1, Protein 14.2
NIGERIAN BEEF-SPINACH STEW
From the American Heart Association cookbook. The book states that if you were a member of the Yoruba tribe in Nigeria, you would make this dish with melon seed and call it Efo Egusi. Efo means spinach and egusi means melon seed. In other parts of West Africa, it is known as Palaver sauce. Whatever its name, this classic African dish is usually a mixture of meat and fish. Here it has a modern addition to the sauce in the form of ginger ale. I haven't made this but I will probably make it on the stove in a Dutch oven or it seems adaptable to the crockpot.
Provided by Oolala
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef cubes in oven. Add giner ale, red pepper. black pepper, and the chopped tomato.
- Cover and simmer 1 1/2 hours or until meat is tender.
- Meanwhile, wash the spinach, and remove any tough stems. Tear the leaves into small pieces. Slice the onions thinly and separate the slices into rings. Slice the whole tomatoes.
- Mix the cornstarch with 1 tablespoons cold water. Stir into the stew and cook 1 minute until slightly thickened.
- Add onion rings, tomato slices and spinach. Return to simmer. Cover and simmer until the vegetables are just tender-about 5 minutes.
- Serve with rice.
Nutrition Facts : Calories 343.4, Fat 22.1, SaturatedFat 8.9, Cholesterol 76, Sodium 101.7, Carbohydrate 13.5, Fiber 2.2, Sugar 7.7, Protein 22.7
BEEF STEW
Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
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CHICKPEA AND SPINACH STEW RECIPE - JANET MENDEL | FOOD …
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- Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
- Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
- Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
- Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
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